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Preparation method of malt with biscuit aroma

A technology of malt and aroma, applied in malt preparation, biochemical equipment and methods, brewing of beer, etc., can solve the problems of inconspicuous and complex aroma, achieve cool and transparent appearance, no significant change in chroma, and improve plumpness and foam properties

Active Publication Date: 2019-04-12
中粮麦芽(大连)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Biscuit aroma is a typical flavor characteristic of biscuit malt. The aroma and taste of biscuit malt are closely related to the Maillard reaction. However, in the prior art, although chocolate malt and caramel malt have biscuit aroma, due to the limitation of the preparation process, The aroma is not obvious and complex
[0004] At present, among the preparation methods of special malt, there is no method for preparing malt with strong biscuit aroma

Method used

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  • Preparation method of malt with biscuit aroma
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  • Preparation method of malt with biscuit aroma

Examples

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Effect test

Embodiment 1

[0033] A method for preparing malt with biscuit aroma, comprising the steps of wheat selection, barley raw material pretreatment, malt soaking, germination, green malt dehumidification, green malt roasting, root removal, malt roasting and unloading. The specific steps are as follows:

[0034] (1) Wheat selection: choose the Omer Esterel finished barley that has good adhesion to the wheat skin and is not easy to peel;

[0035] (2) Barley raw material pretreatment:

[0036] a. Screening: remove bean miscellaneous, large miscellaneous, and grass miscellaneous;

[0037] b. Selection: remove half grains and oats;

[0038] c, winnowing: remove wheat husk and wheat ash;

[0039] Barley with a diameter of 2.2mm and above is screened through a 2.2mm sieve for production;

[0040] (3) Wheat soaking: use the method of water inflow and water cutoff, 3 soaks and 3 breaks, of which the cone bottom soaks wheat 2 soaks and 1 break, the specific time is soaking wheat for 3.5 hours, water cu...

Embodiment 2

[0062] A method for preparing malt with biscuit aroma, comprising the steps of wheat selection, barley raw material pretreatment, malt soaking, germination, green malt dehumidification, green malt roasting, root removal, malt roasting and unloading. The specific steps are as follows:

[0063] (1) Wheat selection: choose Cervoise finished barley which has good wheat skin adhesion and is not easy to peel;

[0064] (2) Barley raw material pretreatment:

[0065] a. Screening: remove bean miscellaneous, large miscellaneous, and grass miscellaneous;

[0066] b. Selection: remove half grains and oats;

[0067] c, winnowing: remove wheat husk and wheat ash;

[0068] Barley with a diameter of 2.2mm and above is screened through a 2.2mm sieve for production;

[0069] (3) Wheat soaking: use the method of water inflow and water cutoff, 3 soaks and 3 breaks, of which the cone bottom soaks wheat 2 soaks and 1 break, the specific time is soaking wheat for 3.5 hours, water cutting for 5 ho...

Embodiment 3

[0091] A method for preparing malt with biscuit aroma, comprising the steps of wheat selection, barley raw material pretreatment, malt soaking, germination, green malt dehumidification, green malt roasting, root removal, malt roasting and unloading. The specific steps are as follows:

[0092] (1) Wheat selection: choose Cervoise finished barley which has good wheat skin adhesion and is not easy to peel;

[0093] (2) Barley raw material pretreatment:

[0094] a. Screening: remove bean miscellaneous, large miscellaneous, and grass miscellaneous;

[0095] b. Selection: remove half grains and oats;

[0096] c, winnowing: remove wheat husk and wheat ash;

[0097] Barley with a diameter of 2.2mm and above is screened through a 2.2mm sieve for production;

[0098] (3) Wheat soaking: use the method of water inflow and water cutoff, 3 soaks and 3 breaks, of which the cone bottom soaks wheat 2 soaks and 1 break, the specific time is soaking wheat for 3.5 hours, water cutting for 5 ho...

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Abstract

The invention belongs to the field of malt manufacturing, and particularly relates to a preparation method of malt with a biscuit aroma. The method comprises the following steps: barley selection, barley raw material pretreatment, barley steeping, sprouting, green malt moisture removal, green malt kilning, root removal, malting baking and unloading. The biscuit malt obtained by the method is strong in biscuit flavor, rich in whole-grain biscuit taste, pure and strong in aroma, sweet in mouth feel and free from scorching smell and burning smell in sensory evaluation. Wort saccharified by the biscuit malt with high a biscuit aroma and beer brewed by the biscuit malt also have a significant biscuit aroma, and the typical flavor characteristics of a beer biscuit aroma are highlighted. The beerwith a biscuit aroma provided by the invention is only added with 5-10% of biscuit malt with a high biscuit aroma, so that the biscuit aroma of the beer can be significantly improved, and the plumpness and foam performance of the beer taste are improved. The beer is cool and transparent in appearance and free from significant change in chroma. All indicators of the beer reach the national standard of GB4927-2008 quality wine.

Description

technical field [0001] The invention belongs to the field of malt production, and in particular relates to a preparation method of malt with biscuit aroma. Background technique [0002] In recent years, the consumption of craft beer has grown significantly, and the industry has developed rapidly. Consumers' pursuit of beer flavor is not limited to light and refreshing beer, but they prefer multi-flavored and characteristic beer. In order to improve the competitiveness of enterprises, various beer companies and craft beer houses are competing to develop unique craft beer. [0003] There are only four basic components of beer: malt, hops, yeast and water. As one of the main raw materials for beer brewing, malt is rich in precursor substances that determine the sensory indicators such as beer flavor, foam and color. Biscuit aroma is a typical flavor characteristic of biscuit malt. The aroma and taste of biscuit malt are closely related to the Maillard reaction. However, in th...

Claims

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Application Information

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IPC IPC(8): C12C1/125C12C1/18C12C12/00
CPCC12C1/125C12C1/18C12C12/00
Inventor 佟恩杰于忠钊唐燕霞陈霞苏红旭宫雪刘日平
Owner 中粮麦芽(大连)有限公司
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